Title: Blueberry Bread Pudding W/custard Sauce
Categories: Dessert
Yield: 10 Servings

2 tb Butter or margarine
4 Eggs; beaten
2 1/2 c Milk
3/4 c Sugar
2 tb Lemon juice
8 c French bread cubes; 1/2-inch
2 c Fresh blueberries

-------------------------------CUSTARD SAUCE-------------------------------
2 Eggs
2 tb Sugar
1 ds Salt
1 c Milk; scalded
1/2 ts Vanilla extract
1/2 ts Grated lemon rind

Melt butter in a 13x9x2-inch baking dish; set aside.

Combine next 4 ingredients in a large bowl; beat well. Add bread cubes,
and let stand 5 minutes. Fold in blueberries and lemon rind; spoon into
prepared dish. Bake at 350 degrees for 35 minutes or until lightly browned
and puffed. Serve warm with Custard Sauce. Yields 10 servings.

CUSTARD SAUCE: Combine eggs, sugar, and salt in top of a double boiler,
beating well. Gradually stir about 1/2 cup milk into egg mixture; add
remaining milk, stirring constantly.

Bring water in bottom of double boiler to a boil. Reduce heat to low; cook
custard over hot water, stirring occasionally, about 15 minutes or until
mixture thickens. Cool slightly. Add vanilla and lemon peel. Yields 1-1/3
cup.

SOUTHERN LIVING

ELTON DARBY

TUNICA, MS

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.